Extra Corned Beef Brisket.. What to do?

[Kastiron]

Somehow we ended up with a surplus uncooked CB Brisket left over after the Irish festivities.. I am tired of cabbage, was thinking I might BBQ the critter. It is about 4lbs, so not huge.

I have a gas grill. I know, revoke my access to the BBQ forum...

Thoughts on what to do with this thing?

The house will be full of inlaws and outlaws this weekend, maybe I can show off some of GP's finest ideas through a meal.

[lcarreau]

Man, the way to cook that thing is on the stove top. I am not a fan of boiled meats, but I make an exception in this case. Put t hat bad boy in a deep pot. The more it fills up the bottom, the better, but don't cram it in there. Make sure the fat side is up and the spice pack is spread over the top. Put a bottle or red wine in there or enough to almost cover it. Simmer that for 2.5 to 3 hours. In the final hour of cooking, throw some cut up carrots, taters cabbage and onion. Its a great meal thats all in one pot. Cleanup is a breeze.

-Lonnie

[MullahElRon]

Mmm...mmm. Got to find me a couple clearanced leftover briscuits to freeze for later.

[ept000]

If you BBQ it you will have a new door mat. That cut is way too tough for that. It needs to be slow cooked to break down the fiber, or you can speed things up by using a pressure cooker. Works great!

[Pitmaster]

Somehow we ended up with a surplus uncooked CB Brisket left over after the Irish festivities.. I am tired of cabbage, was thinking I might BBQ the critter. It is about 4lbs, so not huge.

I have a gas grill. I know, revoke my access to the BBQ forum...

Thoughts on what to do with this thing?

The house will be full of inlaws and outlaws this weekend, maybe I can show off some of GP's finest ideas through a meal.

Make Pastrami.

Immediately start soaking it in water till you get ready to cook it. Ideally until Sunday. Change the water every 6-8 hours or so to help remove the salt. After soaking rub with coarsely ground black pepper and coriander. DO NOT SALT.

Turn burners on gas grill to high. Once hot turn one burner off and set the other to medium and put brisket on opposite side. Try to keep the temperature around 275º. Use some wood chunks or chips for smoke. Cook till done which would be around 6-10 hours. Serve with brown mustard and rye bread.

I can give you some more specific instructions regarding setting up your grill if I know your burner setup and size of brisket, etc. If you want to do this, soaking the brisket beginning immediately is of primary importance to remove salt. You wait until tomorrow you are right at the line of not removing enough to let it still be edible. You have the flat which has less fat and tends to be a little tougher. But you can make up for that by slicing it thinly.

http://i31.photobucket.com/albums/c400/bdcbbq/Pastrami-Done.jpg (http://www.glockpost.com/forums/%5BIMG%5Dhttp://i31.photobucket.com/albums/c400/bdcbbq/Pastrami-Done.jpg%5B/IMG%5D)

http://i31.photobucket.com/albums/c400/bdcbbq/Pastrami-Resting.jpg

http://i31.photobucket.com/albums/c400/bdcbbq/Pastrami82204.jpg

[Kastiron]

Both ideas sound good, but I think PM has the plan! I am stuffed full of boiled since Monday.

I am at the office now, but will start soaking it promptly after work.

My gas setup is a 3 burner unit. The burners are the three sided brass types. If I remember correctly, the brisket is just shy of 4lbs.

WOW That looks good.

EDIT: Was able to catch the wife at home before she left for work, she has put it in water. That is as immediate as I could manage.

How big is the piece in the pictures, PM?

[AlPackin]

yeah PM that looks great, I love this forum. I'm super hungry all of a sudden.

[lcarreau]

Pitmaster,

Maybe I am confused, but that method of soaking I would think just removes all the stuff that you paid the extra for over an untreated brisket.

Am I missing something?

-Lonnie

[Kastiron]

It probably is, but I don't mind as it is truly an extra piece. I have already consumed some 15lbs of the stuff prepared in the traditional manner with the cabbage.

[Steel Talon]

Make Pastrami.

Immediately start soaking it in water till you get ready to cook it. Ideally until Sunday. Change the water every 6-8 hours or so to help remove the salt. After soaking rub with coarsely ground black pepper and coriander. DO NOT SALT.

Turn burners on gas grill to high. Once hot turn one burner off and set the other to medium and put brisket on opposite side. Try to keep the temperature around 275º. Use some wood chunks or chips for smoke. Cook till done which would be around 6-10 hours. Serve with brown mustard and rye bread.

I can give you some more specific instructions regarding setting up your grill if I know your burner setup and size of brisket, etc. If you want to do this, soaking the brisket beginning immediately is of primary importance to remove salt. You wait until tomorrow you are right at the line of not removing enough to let it still be edible. You have the flat which has less fat and tends to be a little tougher. But you can make up for that by slicing it thinly.

http://i31.photobucket.com/albums/c400/bdcbbq/Pastrami-Done.jpg (http://www.glockpost.com/forums/%5BIMG%5Dhttp://i31.photobucket.com/albums/c400/bdcbbq/Pastrami-Done.jpg%5B/IMG%5D)

http://i31.photobucket.com/albums/c400/bdcbbq/Pastrami-Resting.jpg

http://i31.photobucket.com/albums/c400/bdcbbq/Pastrami82204.jpg

Hey Pit..

You got me craving for pastrami now.... In addition to that brown mustard I add mayo and melted povalone on pastrami sandwiches with peppers and pickles...

Peace
Steel Talon:coolgleamA:

[Pitmaster]

Pitmaster,

Maybe I am confused, but that method of soaking I would think just removes all the stuff that you paid the extra for over an untreated brisket.

Am I missing something?

-Lonnie

Pastrami is a smoked brisket. Corned beef is simmered. Simmering corned beef for several hours helps remove some of the salt. Otherwise the pastrami will be too salty.

When corned beef is brined you soak the meat in a solution salt water, seasonings, and instacure. There are some chemical reactions that go on and osmosis (?) that pull the seasoning into the meat.

[MullahElRon]

I have already consumed some 15lbs of the stuff Gonna get clogged doin' like dat.

[lcarreau]

Pastrami is a smoked brisket. Corned beef is simmered. Simmering corned beef for several hours helps remove some of the salt. Otherwise the pastrami will be too salty.

When corned beef is brined you soak the meat in a solution salt water, seasonings, and instacure. There are some chemical reactions that go on and osmosis (?) that pull the seasoning into the meat.

good point. Thank you for being gentle in exposing my ignorance on the matter. :yesnod:

[Pitmaster]

B
How big is the piece in the pictures, PM?

That probably started out around 12lbs. Its a full packer cut brisket which is the flat and the point. What you have is called the flat. The flat is pretty lean which means that there won't be as much flavor but it will be good.

I'm guessing the burners run lengthwise. What I would do is about an hour before you are going to cook or up to two hours set the meat on the counter, give it a good rub with the cracked black pepper and coriander. Don't go heavy on the coriander and let come to room temperature. About 30 minutes before you want to start cooking heat the gas grill up with all burners going full blast for 30 minutes or so. Turn off the middle burner and turn the other two burners down to medium. Put your wood chips or chunks on one of the burners. Now the sort of tricky part. When putting the meat on you don't really want the burners to provide constant direct radiant heat. Lifting off the grate a few inches is your best option. This could be done by putting something between two grates to raise the top one. Put a small grate inside a shallow pan and the brisket in the pan. Putting a little water in the pan won't hurt. Add hot water if you need to. Or put an empty Metal coffee can inside with hot water. Providing a little moisture via some steam is good because of the cut of meat. With a whole brisket there is enough fat provide the necessary humidity. Don't cover the pan. If you have a thermometer you want a temp around 275º but don't be anal about that.

Its always better to give yourself plenty time for the meat to get done. You can keep it warm by wrapping in foil when done or near done. Time wise I would let it cook for 2 hours without peeking. Then stick a fork in it every hour and twist the fork. If the fork twists easily its done.

I've got to run off to the gun club meeting but will be back later.

This is going to be sort of close to the style of pastrami you would get in a New York deli. It will not all be like that crap you get at a Wal-Mart deli. My bet is that even if this is not cooked perfectly it will be a lot better than any pastrami you have had outside of the classic NY Delis. I can take you through the whole process starting from scratch wher you can make your own corned beef. Corned beef is extremely easy.

[Pitmaster]

good point. Thank you for being gentle in exposing my ignorance on the matter. :yesnod:

I've spent almost 10 years hanging out on the internet BBQ forums before I got interested in guns a year ago. I've got some catching up to do. I'm pretty ignorant on firearms and reloading. BBQ is one area I have some knowledge to add.

[jawjaboy]

Clogged, sucks major.

[Kastiron]

Clogged sucks for sure. I find that for every 15lbs of corned beef you take in, you must balance it with at least 10lbs of cabbage.

Sort of a ying/yang thing as far as cloggin goes.

PM, stay close to this forum PLEASE.. Summer is comin and I hate to cook inside.

Oh, my burners are front to back on the grill, and there are two racks for stuff in it. I am glad that a couple hours is all it should take, I was worried about the idea of 6-10. Still soakin in water, I just changed it from the 2pm start.

[MullahElRon]

http://www.jooce.com/blog/wp-content/uploads/2007/08/kapow1.jpg

[Pitmaster]

PM, stay close to this forum PLEASE.. Summer is comin and I hate to cook inside.

Oh, my burners are front to back on the grill, and there are two racks for stuff in it. I am glad that a couple hours is all it should take, I was worried about the idea of 6-10. Still soakin in water, I just changed it from the 2pm start.

Its going to take more than a couple of hours. I would give yourself 6 hours. If its done earlier you can double wrap in foil, then wrap that in a towel, and put that into an ice chest. Or just wrap in foil and put in the oven below 200º preferable around 175º which is usually the lowest temperature most ovens can go. Let it rest on a cutting board with the foil loosened to let out steam and let the pastrami soak some juices back into it and cool down some. About 30 minutes or so. You can always keep a cooked brisket or pork butt warm for several hours until serving time. Its harder than hell to speed up the cooking process with the hungry hordes asking when is it going to be done and have it come out good.

[lcarreau]

Pit,

For being a relative gun newbie on this site, I can tell you are really gonna fit in here.

-Lonnie

[Pitmaster]

Pit,

For being a relative gun newbie on this site, I can tell you are really gonna fit in here.

-Lonnie

:patriot:

I joined a local gun club last May. I volunteered to do the BBQ at the annual picnic. I also made corned beef and cabbage for the last meet of the IPSC indoor winter league. I fit in there too.

[Kastiron]

An update to the above directions..

I nominate Pitmaster to be King of the BBQ forum. My gosh was that good!

I probably should have soaked the brisket in a larger container, but I compensated for it by changing water more frequently. I started the cooking a full 7 hours before serve time and it came out perfect. The hardest part of the prep for me was finding coriander. Not something that I normally would have on hand, but I will in the future.

I used hickory chips, probably near a full pound of them. I almost went with cherry or mesquite but decided I like the smell of hickory more.

Next time, I will start with a larger piece of meat and different cut as suggested, but it certainly was better than another round of corned beef and cabbage.

Will be adding a smoker of some sort to my backyard appliance lineup. I did run myself out of propane mid-cook, but thanks to the teaching of those in the S&P subforum I had an extra tank.

Thanks again!


Oh: No leftovers. It literally flew off the table. Hence the next time I will have a larger piece.

I didn't get pics, but it looked just about like the one pictured above.

[webyourbusiness]

Now I got a hankering for pastrami - I'm going to see if I can find any left over corned beef anywhere... I think this American corned beef and cabbage malarkey is HILARIOUS ya know...

http://www.europeancuisines.com/Why-We-Have-No-Corned-Beef-Recipes

[BigSlick]

Nice rig PM.

I been usin one for about year an a half

Best bang for da buck on da whole planet in cue rigs.

Damn near idiot proof too.

I run mine minion method wit oak an hickory an lump

A lil somethin for da rest a yall ta see what I'm gonna do this weekend ;)

http://i22.photobucket.com/albums/b349/BigSlick10MM/cue/Pork_Butt-1.jpg

[cvfl]

I got one of these few years ago. At one time I have done 40# brisket, 15# sausage, & 6 racks of ribs. I welded up a heavier duty grate for the firebox out of some angle and round rod I had and it do real nice. It's a New Braunfels Bandera - best if you can find an original, not the CharBroil copy.
http://www.americasbestbbq.com/images/productimages/offset_bandera_lg.jpg

[webyourbusiness]

I found the local supermarket had these 4-5 lb corned beef briskets (triangle-cut) for next to no money - so I've been soaking one since Thursday (changed the water about 5 times) - gonna give it a go using the pitmaster method tomorrow - how many hours do you reckon it'll need?

[ISUSteve]

RUBENS!

[Pitmaster]

Good luck. Don't trim any fat away if its the "Brisket Flat" the points are better.